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Healthy Meals |
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Lean flank steak is the most economical choice for these marinated steak sandwiches. You can buy it on sale for as little as $4.50 a pound, then freeze it for up to 4 months. This hearty appetizer also makes a great lunch for 4.
Ingredients
1 pound flank steak, trimmed of fat Directions
1.
Place the steak in a large shallow nonmetal dish and drizzle with
the vinegar. Cover and refrigerate overnight, turning occasionally.
2.
Remove the steak from the vinegar and pat dry. Rub with the pepper.
3.
Bring the stock to a boil in a 10" no-stick skillet over medium-high
heat. Add the onions. Cook and stir for 10 minutes, or until soft
but not browned. Increase the heat to high. Cook and stir for 3
minutes, or until golden brown. Transfer to a plate.
4.
Reduce the heat to medium-high. Add the steak. Cook for 7 minutes,
or until brown. Turn and cook for 10 minutes, or until no longer
pink in the center. Check by inserting the tip of a sharp knife into
the center. Transfer to another plate. Let stand for 5 minutes. Cut
into thin crosswise slices.
5.
Preheat the oven to 400°F. Split the bread in half lengthwise. Brush
the cut sides with the oil. Place the bread, cut side up, on a
baking sheet. Bake for 5 minutes, or until golden brown. Cut each
half into 4 pieces. Top with the blue cheese, garlic, onions, and
steak.
Recipe Notes
To freeze, pack the cooled cooked steak in a freezer-quality plastic bag or container. Pack the onions separately and freeze. To use, thaw both overnight in the refrigerator. Place the steak on a broiler pan lightly coated with no-stick spray. Broil 4" from the heat for 2 minutes, or until hot. Reheat the onions in a 10" no-stick skillet. Nutritional Facts per serving
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